Friday, May 6, 2011

Thai Coconut Shrimp

This was seriously not good.  The rice was REALLY mushy and the shrimp just tasted disgusting.  The only saving grace here was if I added extra Chili Coconut Sauce.  That was all though.  I ate my bowl and dumped the rest of the meal in the garbage!  $10 worth of shrimp DOWN THE DRAIN so to speak!  This one hurt!  LOL

Personally, I feel this one may be better left to the stove!!!! Just sayin'!

Feel free to try this and do something different with it!  If you have success, be sure to let me know!!
Here's the original recipe I was going from.

Thai Coconut Shrimp

Ingredients:
4 cups water
4 chicken bouillon cubes
1 14oz. can Coconut Milk
1 1/2 cups brown rice
2 tsp. ginger powder
5 cloves garlic, crushed
1 tbsp. Chili Coconut Sauce (in the ethnic aisle by the Thai food)
1 lb. shrimp, peeled
2 cups fresh sugar snap peas
1/2 cup green onions, sliced into 1" pieces

Directions:
Place the first 7 Ingredients into the Crock Pot and cook on LOW for 4 hours.

Next, turn the Crock Pot to high and add the remaining ingredients.
Cook on HIGH an additional half hour or so, or until the shrimp are done.
Usually this is where I say "Enjoy!," but ugh......it wasn't good!  :(


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